No-Bake Peanut Butter Thumbprint Cookies
The thumbprint cookies with the chocolate kiss nestled in the center had to be one of my favorite treats growing up. A friend’s mom used to always make them for her annual holiday gathering, so there is nostalgia attached to them too. I wanted to recreate them using upgraded ingredients, and this no-bake, vegan version turned out beautifully! Plus there is something so rewarding about making your own chocolate kiss, but of course feel free to take a short cut and use the store-bought kind instead.
No-Bake Peanut Butter Thumbprint Cookies
Gluten-free, Grain-free, Dairy-free, Egg-free, Soy-free
Makes 14-16 cookies
For the chocolate kisses (you will need a silicone mold)
½ cup coconut butter
¼ cup coconut oil
2 tablespoons raw cacao powder or unsweetened cocoa powder
1 tablespoon coconut nectar (maple syrup works too)
For the cookies
1 cup Medjool dates, pitted (equals about 10 dates)
2 cups raw walnuts
⅓ cup creamy peanut butter (not super runny if possible!)
2 tablespoons melted coconut oil
¼ teaspoon sea salt
Directions
Make the kisses. Combine the coconut butter and coconut oil in a small saucepan over the lowest heat. Heat 2 to 3 minutes until just melted, stirring frequently and breaking up any clumps with a fork.
Remove from heat and transfer the mixture to a small glass or ceramic bowl. Add the cacao powder or unsweetened cocoa powder and whisk until blended. Allow the mixture to cool for 10 minutes. Add the coconut nectar or maple syrup and whisk again until creamy (this may cause the mixture to slightly thicken). Spoon the mixture into the kiss silicone mold. Transfer to the freezer for at least 30 minutes or the refrigerator for 1 hour to set.
Meanwhile, make the cookies. Place the raw walnuts in a food processor and blend until the consistency of course sand (about 10 seconds). Add the pitted dates, peanut butter and sea salt and blend again, slowly incorporating the melted coconut oil until a sticky dough is formed (it will likely start to form a “ball” in your food processor. If your peanut butter is runny, you might not need the melted coconut oil. Adjust accordingly). Use your hands to gather the dough into a ball, wrap tightly in plastic wrap, and refrigerate for 10 to 15 minutes.
Meanwhile, remove the chocolate kisses from the silicone mold. Line a baking sheet or large cutting board with parchment paper. After the dough has slightly chilled, take 1½ to 2 tablespoons of dough at a time and roll into balls of desired size. Use your thumb to press a shallow “well” in the center to form cookies. Place a kiss in the center of each cookie, using your fingers to seal it in. Transfer the cookies back to the refrigerator for 2 to 4 hours to completely set.
*These cookies are even better the next day! Store in an air-tight container in the refrigerator. Also the recipe makes more chocolate kisses than cookies, so you will have some left over, but I see that as a good thing
